Pacific Rim Grilled Steak & Noodle Salad

Courtesy of The Beef Checkoff

Servings: 6
Prep Time: 25 Min.
Cook Time: 20 Min.
Marinate: 6 Hr.

* 1 beef flank steak (1-1/2 to 2 lb.)
* toasted sesame seeds and sliced green onions (optional)

Marinade & Dressing:
* 2/3 c. teriyaki marinade and sauce
* 1/2 c. orange marmalade
* 3 Tbsp. creamy peanut butter
* 2 Tbsp. minced fresh ginger
* 4 garlic cloves, minced

Noodle Salad:
* 8 oz. uncooked whole grain, whole wheat or regular spaghetti
* 2 c. broccoli florets
* 1 medium red bell pepper, cut into 1/4-in. strips
* 1 c. carrot, cut diagonally into 1/4-in. slices
* 1/2 c. fresh chopped fresh basil and/or mint

1. Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 c. for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hr. or as long as overnight, turning occasionally.
2. Cook pasta according to pkg. directions, adding broccoli, bell pepper and carrot during last 3 min. of cooking; drain. Place pasta mixture in large serving bowl. Stir in basil. Heat reserved 2/3 c. dressing in microwave on High 30-60 sec. or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.
3. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11-16 min. (over medium heat on preheated gas grill, 16-21 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.

* Nutrition information per serving, using beef flank steak

* Recipe Courtesy of The Beef Checkoff

Calories: 420;   Total Fat: 10g;   Saturated Fat: 3g;   Cholesterol: 66mg;   Total Carbs: 51g;   Fiber: 7g;   Protein: 33g;   Sodium: 926mg;